2016
DOI: 10.21577/0103-5053.20160296
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Differential Scanning Calorimetry and Infrared Spectroscopy Combined with Chemometric Analysis to the Determination of Coffee Adulteration by Corn

Abstract: Roasted and ground coffee is targeted by fraudulent addiction of products. In this way the determination of contaminants in coffee has economic and nutritional importance. In this study, the coffee adulteration by corn were detected using DSC (differential scanning calorimetry) and FTIR (Fourier transform infrared spectroscopy) coupled to PCA (principal component analysis), and PLS (partial least squares) models. Three different levels of roasted and ground Coffea arabica L. were used to prepare mixtures with … Show more

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Cited by 22 publications
(22 citation statements)
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“…This indicates more mass loss due to evaporation that occurs during the roasting process. The appearance peaks in the exothermic process in coffee indicated as a mass loss (about 20 % from initial mass) due to the breaking bonds and a released of some volatile compounds and indicating the occurrence of thermal decomposition processes in coffee (BALLESTEROS et al, 2014;BRONDI et al, 2017).…”
Section: Differential Scanning Calorimetry (Dsc)mentioning
confidence: 99%
See 2 more Smart Citations
“…This indicates more mass loss due to evaporation that occurs during the roasting process. The appearance peaks in the exothermic process in coffee indicated as a mass loss (about 20 % from initial mass) due to the breaking bonds and a released of some volatile compounds and indicating the occurrence of thermal decomposition processes in coffee (BALLESTEROS et al, 2014;BRONDI et al, 2017).…”
Section: Differential Scanning Calorimetry (Dsc)mentioning
confidence: 99%
“…The decrease in the roasting temperature is caused by the process of heat transfer from heat sources to coffee beans that occurred in the beginning roasting process associated with the drying process and is characterized by a decrease in the mass of coffee (EDZUAN et al, 2015). The mass of coffee beans decreased by 20 % from its initial mass due to an endothermic process of melting (RIVERA et al, 2011), dehydration, thermal degradation of carbohydrates, and the pyrolytic reaction of minor compound (BRONDI et al, 2017). After the 15 min, the coffee beans of spectroscopic analysis with FTIR for fractional group of chemical (BALLESTEROS et al, 2014), decomposition material by using X-ray powder diffractions (XRD) (RIVERA et al, 2011) and the type of elements with Scanning Electron Microscope (SEM), chemicals identification by LC-MS.…”
Section: Roasting Processmentioning
confidence: 99%
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“…Brondi et al [ 58 ] studied the adulterations of roasted and ground Coffea arabica L. by corn using two methodologies, ATR-FTIR and differential scanning calorimetry, associated to PCA in order to establish the clusters, and PLS approach aiming at quantify the level of adulteration [ 58 ]. Green coffee beans were roasted at three different temperatures from light to dark roasts, grounded and mixed with ground roast corn in a range of 0.5 to 40% (m/m).…”
Section: Application Of Ft-mir To Food Analysismentioning
confidence: 99%
“…Differential scanning calorimetry analysis presented similar results when compared to FTIR, but it has been mostly used to qualitative analysis. However, authors considered that the two techniques could be used as complements for adulteration detection and quantification purposes [ 58 ].…”
Section: Application Of Ft-mir To Food Analysismentioning
confidence: 99%